- 500 gram ground white fish (can be selection of any firm sea fish, (snapper, Sea bass etc.)
- 1 onion, minced
- 1 small bunch coriander, coarsely chopped
- 100 gram bread crumbs
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- ½ teaspoon cumin
- 1 egg
- Oil forfrying
Mix all the ingredients except for the oil. Adjust seasonings, adding more salt or spice if needed .
Once the mixture is seasoned to your liking, wet your hands and form into cakes. Cover the fishcakes with nylon wrap and put in the fridge to rest for ½ hour.
Heat your oil over medium till hot enough for frying. Slide the fishcakes, 3-4 at a time into the hot oil. Fry till golden on both sides– if your oil is at the proper temperature, it will take 2-3 minutes per side to become dark golden brown.
Remove and drain on absorbent paper. Can be eaten hot but are especially delicious when allowed to cool and serve with Tahini and spicy Zchoog relish (Yemenite chili relish)